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Ingredients
0 servings
3carrots
large, peeled and sliced
2celery stalks
trimmed and sliced
1yellow onion
large, peeled and diced
1ham bone
with meat trimmings from Thanksgiving leftovers
2bay leaf
2 ½ teaspoonssalt
plus additional to taste
4 stalkschard
organic, or kale, sliced into thick strips
2 headsbrocolli
small, with stalks, diced
1cans beans
cooked, rinsed and drained cannellini, or navy, black, pinto
1 cuporzo
1 cuppenne
Black pepper
kosher salt
garlic powder
to taste
Dried thyme
season to taste
basil
to
Instructions
Step 1
Fill red Le Creuset pot halfway with water, Heat over medium-high heat.
Step 2
Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Drop in the ham bone and bay leaf and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Bring back to medium boil and add the orzo and penne x 9 min, then add beans and then brocolli, simmer 15 minutes. Season with more salt, pepper, garlic powder to taste. Add basil, thyme, parsley and oregano. Stir in the kale or chard simmer until half cooked, but vibrantly green. Serve hot.
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